Let's take a look at some special snacks in Chongqing.
Chongqing hot pot
Chongqing hot pot is famous for its spicy, coarse, fragrant and delicious taste. The earliest hot pot originated from the Jialing River in the late Ming and early Qing Dynasties. Originated from the source of the boatman's cold and satiety, rolling oil flowers. With this complex and exciting taste, Chongqing hot pot has experienced thousands of years of precipitation. Add pepper, pepper, raw food and salt to the hot pot. Chongqing people like to dip beef omasum, duck intestines, yellow throat and blood curd in sesame oil and garlic, so Chongqing hot pot is also called spicy hot pot or beef omasum hot pot. With the development, Chongqing hot pot gradually presents the old school and the new school. The old-fashioned hot pot follows the traditional frying method. The old stove is full of oil and a cattail fan. The new hot pot brings forth the old and brings forth the new, and the soup base and dipping material have been improved. "Soup first, seafood and vegetables in the middle, meat is delicious" is catchy, and Chongqing's unique "Jiugongge Hot Pot" makes past Chongqing diners drool.
Chongqing noodles
Chongqing people are absolutely no less enthusiastic about noodles than hot pot. In the morning, a bowl of delicious red oil noodles ushered in a new day. A bowl of small noodles in twos and threes, but Liang saw great effort in the bowl. Noodles should be clean water, and cooking is naturally the most important thing. Most noodle restaurants in Chongqing have a long history, have traditional secret recipes, and are served with various pickles and vegetables, which are both economical and delicious. It tells the way of life of the people in the mountain city, bold and delicate. The high bench is a table, the low bench is a chair, and the bench surface is hidden in the streets and lanes, with a fragrant smell, which is a unique flavor pedigree of Chongqing people and Chongqing noodles.
Wanzhou grilled fish
A piece of live fish, roasted on both sides with charcoal fire, topped with onion, ginger, garlic, sesame oil, pepper and pepper, has a variety of flavors to choose from, which is another combination of Chongqing people's spicy taste and mountain city's bold personality. Whether it is the legend of Zhuge Liang's love of grilled fish in the Three Kingdoms period or the reference of African indigenous grilled fish, in Chongqing, there is a unique practice of "roasting first and then frying" by Han Mu in Wanzhou; There is also Wushan grilled fish, which combines the essence of Chongqing hot pot ingredients and skillfully combines three cooking methods: pickling, roasting and stewing. Chongqing's grilled fish meat is tender and delicious, and all kinds of fresh vegetables are well matched, oily but not greasy. It is really a delicious dish with all colors and flavors.
Maowangxue
Blood is blood tofu. Most of the blood in Chongqing is duck blood, spicy and delicious, and the juice is full of flavor. It is one of the three wonders of porcelain mouth in Chongqing Millennium ancient town. When the blood is hot, lunch meat, squid, eel slices, hairy belly and so on. All of them are added, and a pot of red blood is firmly hooked on vision and taste. The food in Chongqing is all shaped by fire, and the red soup is visually bright and bright.
Qianjiang chicken offal
Chongqing's Qianjiang chicken offal is crispy and delicious. It is fried with pickled peppers, ginger, garlic and hot red oil, and served with sour shredded radish, which greatly increases people's appetite. After decades of development and innovation, Qianjiang chicken offal follows the tradition in practice to ensure authenticity, and only oil can be added to the pot without water; Ensure that there are only pickles and chicken offal in the pot during cooking, and ensure that the taste is delicious and pure. Speaking of pickled chicken offal in Chongqing, pickled chicken offal in Ciqikou, a thousand-year-old town, is a must. The original fishy chicken offal is stewed with stir-fried materials, which is delicious and spicy, full of fragrance, crisp and tender, spicy and enjoyable, and must be tasted.